Green Bean Casserole is one of the favorite holiday dishes in my house. Our “traditional” recipe is pretty simple: a can of beans, a can of cream of mushroom, a can of crispy onions, and done! Right?
Not so fast. While everyone in my family loves this creamy, processed gooey-ness, I don’t love the nutrition profile of this dish. So I decided to make it over, using crunchy frozen beans, homemade cream soup, and my favorite — easy stuffing topping. This recipe lends itself to lots of substitutions and is very forgiving, so don’t be afraid to experiment a little — or a lot!
I made this for a pot-luck dinner with friends last week, and even though I made the components (the homemade stuffing and homemade cream soup) that day, it still only took less than 30 minutes from start to finish to prepare. And everyone enjoyed it!
All Natural Green Bean Stuffing Casserole (serves 6-8)
3-4 cups frozen green beans, thawed (can use fresh, but blanch them first)
1 recipe Homemade Cream Soup
1 recipe Easy Homemade stuffing
1 tsp. Worcestershire sauce
1/2 tsp black pepper
1. In a, 8×8 casserole dish, mix together the green beans, cream soup, worcestershire sauce, and pepper.
2. Top with the homemade stuffing.
3. Bake in a 375° oven for 15-20 minutes, until warmed through and the top is browned.
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[...] As we head into November, my family starts asking me for comfort food: casseroles, pot pie, and my Green Bean Stuffing Casserole. But no one asks for MSG, high fructose corn syrup, or artificial [...]